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Thursday, May 5, 2011

Two Mushroom Pates - Choose Sherried or Creamy

Sherried Mushroom Pate

Creamy Mushroom Pate

From the kitchen of One Perfect Bite...I have two more recipes that I want to include among the dips and spreads we are collecting here at One Perfect Bite. While both are for a mushroom pate, they are quite different from each other in terms of taste and texture. One is almost perfectly smooth and figure friendly, the other is a bit chunky and caloric. Both are easy to prepare and can be used as a dip, spread or stuffing. Like all recipes of this type, the pate is wonderful for entertaining because it can be made a day or two before serving. While they are best made with a combination of dry and wild mushrooms, they can also be prepared with the plain ol' button or cremini variety. Unfortunately, these mushroom pates don't have a great deal of eye appeal and you'll have to be creative when you plate them. I know that those of you who are fans of mushrooms will enjoy both these recipes. We'll make it up to those of you who aren't in other posts. Here are the recipes for the two mushroom pates.

Directions:1) Heat 2 tablespoons olive oil in a large skillet. When oil shimmers, add onions and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and thyme and cook until mushrrom liquid is evaporated. Set aside.2) Mix ground almonds with reserved 2 tablespoons olive oil in a separate bowl.3) Combine mushrooms and almonds in the bowl of a food processor. Mix until smooth. Pulse in sherry wine vinegar. Add salt and pepper to taste. Cover and chill. Serve with crackers, sliced baguette, or vegetables. Yield: 1-3/4 cups.

Directions:1) Melt butter in a medium skillet over medium-high heat.2) Add shallots; cook, stirring, until softened, about 1 minute. Add mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated. Stir in parsley and thyme; cook, stirring, 30 seconds.3) Remove from heat. Stir in cream cheese, a piece at a time, until melted and combined. Stir in heavy cream. Chill. Serve with crackers or in small tart shells. Yield: 1-1/2 cups.

Thanks for these recipes - I am always looking for dips that aren't cream cheese based (like your first version!). I wonder if it could be piped out using a large star tip? That might make for a pretty presentation. Thanks for sharing!!

Bookmarked! And you're a life saver on this one. I have book club tomorrow night and I'm ALWAYS responsible for the nibbles. We're reading 'Into the Wild' and I think a wild mushroom pate is perfectly appropriate :) Thanks for sharing!

Goodness, how did you get the shape on th first one? They are just discovering that mushrooms are better for you than used to be thought. They used to be considered mainly water, but they have lots of healthful things in them, like boron? I'm wondering if that is the name...I can't think of it now

Very fun. I've had a mushroom pate on my 'to make' list from Epicurious for quite awhile now as there is one a local restaurant (The Green Zebra) makes that is out of this world. When I ordered it, it was so rich and luscious that it reminded me of foie gras. (Yes, it was that good!) You're making me think I may want to make it for an event I have coming up. Thanks for sharing!

Both of those pates sound so delicious. I love mushrooms, but have never tried a recipe like that. It sounds like it would be great with some pita chips. PS- thanks for your sweet comment on my blog :)

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